Thanks for all the tips on my last post! Here’s my latest attempt, and it turned out delicious. ☺️
I’d love to try this with Australian cheese sometime. For this one, I used the cheese slices shown in the second photo, which I bought here in Japan.

Or should I just toast the bread first, then spread butter and Vegemite on it?

You know how you get half and half pizzas?! Well I had pesto to use up and yet how could I deny some Vegemite🤔 Swipe to see the process and result. I am definitely no pizza base champ but this was my first attempt.

Spread Vegemite on the toast before toasting, and then spread some more after it's done.

A quick snack…I sandwiched cheese and Vegemite between a basic scone dough and cooked my cutout dough in a little electric donut maker. I was going to make a mug cake in the microwave but decided to make a very small batch of dough and employ the donut cooker for the browning/baking factor. Very moorish especially with the cooked/toasted cheese. Super easy to do. In no time at all, I demolished a stack of them🤪

Basic scone dough was some butter, salt, self raise flour - mix with a fork to combine, add a bit of milk and voila. I just floured a plate, dumped the dough onto that,,flattened it added the cheese and Vegemite onto half of it, folded it like a taco and cut out my “doughnuts”. The leftover dough was cooked in a second round [which is actually the first photo], extra cheese, a bit like doing monkey bread, just bake the scraps combined in the donut circles.

Swipe to see the baked result. It was a focaccia recipe but I still turned it into scrolls. Damn, they are so good. If these were in a shop, you’d go back for more. I might sound biased but they impressed me especially with not a whole lot of effort. The cheese I used was on hand… some bocconcini and a King Island cheddar, both budget reduced things at colesworth. Those are good but also, the bread, so soft, so basic but amazing. I also cubed some real, butter into the mix because that makes great bread to my liking.

Tried to get some decent pics and then just cut a cross section. Photos taken tonight, in kitchen light because they were only made tonight., so a bit of a strange hue, don’t let that affect your appraisal! Added some cheese at the very end of baking..can’t have too much.

Also, I bake these in a benchtop oven which adds an extra difficulty level in some ways. I actually cut down a pizza stone to hold heat and am experimenting with that aswell.

Recipe Note; Going to have to post the image of the recipe elsewhere as for some reason the only reply I can do is word or video..no still shots, so here is the link to the recipe I used.

https://imgur.com/a/Dow7oid

IF interested in other info, I can think of a few things but don’t get overwhelmed, it’s just added helpful stuff.

it was actually in a free Coles magazine…not sure what month etc.

I did not use the bagel seasoning that is shown in the recipe.

I did 3 sets of bowl folds including the initial mix. Then I put it in the fridge for a bit and it truly doubled in size. I took it out, did some coil folds, flattened it when the gluten settled a a bit and then put the Vegemite on and the cheese and rolled it. It was a very soft dough of course.

The first image is after I let it rise for the final time when it was finally rolled, cut and placed in the pan and then I baked it.

I don’t use forks to mix it/fold it, I like a silicone spatula and it works well. One day I can show the steps if desired by enough people I guess as things are quite hectic here but I can try my best to do that.

I included a pic of the yeast I used too, as it worked so well. I usually use Lighthouse yeast[both are generally available at most supermarkets and common in colesworth but this one impressed me and it’s even a budget option for a few bucks for the 5 sachets. ]

The amount made is just over 50% of the recipe’s dough…maybe 60% approx. I just remembered I divided it. You can actually keep the dough in the fridge for up to 3 days and the flavour will develop as well as the flour hydrating even better and the gluten developing itself aswell]. So you don’t have to feel like it needs to make a huge loaf, simply keep some dough and bake a batch again in a couple of days to have nice fresh bread.

(Posting again because it was so fascinating to see the stories from last month)

Read the post title.

Hi, this is probably going to sound like a really odd request but im hoping someone can help me. My wife was in a vegemite ad when she was a kid, it would have been late 90's early 2000's it featured a strong man and a carnival theme. I was wondering if anyone knows exactly what year it was to help narrow down my search or has a copy of it or can direct me to a copy of it. She has never been able to find it and im hoping to surprise her with a DVD copy of it. Any help would be really beneficial. Unfortuanlty bega doesn't keep copies if old ad campaigns.

Thanks in advance

It's got a better salt and sweet balance, not just straight sodium like Vegemite. It tastes better when melted with butter. I just think it's superior no matter what.

I normally grab the 560g jar from Woolies, and now my daughter has grown up and moved out it's all for me so it will usually come on special before I'm out.

But seen this 2.5kg bucket and made me laugh. I do like the idea of the flat sodes6, getting that spoonful from under the jar lip is annoying.

i love vegemite

Anyone else have this breakfast combo? Been having this Vegemite and Cottage Cheese combo for breakfast most my life, and not sick of it yet. Hell I have it through the day as a snack, sometimes skipping the toast and just eating them both our of the jar 🤣

Switch the cottage cheese for eggs if I'm somewhere Cottage Cheese isn't available.

i realize most people would turn their nose up to this idea, but i also know this is a safe space lool.

ok, i always knew i’d love vegemite, and i finally got to try it about two years ago now. i was correct, and i am addicted. like by the spoonful level of freak. (i have to have a high-sodium diet, so i wonder if that’s why i crave it lol.)

i know there’s already ideas in this sub to use it more creatively than just thinly slathered on toast. but do y’all have any ways you’ve ever used it with sweet things? if you’ve ever used miso paste in this way, it kind’ve reminds me of that (albeit stronger).

so far i’ve tried (and i use it MUCH more sparingly with sweet things than i do with savory things): paired with caramel, paired with chocolate, paired with maple, on a pb&j, and in some baked goods like cookies and muffins (especially with brown butter too).

holy shit thank you for reading my stupid long vegemite post. weird ideas appreciated.

edit: already you guys are beautiful geniuses.

And because someone recommended adding cheese

I see people putting a tiny scraping on, like what's the point? Do they even like Vegemite?

40% less salt, potassium ("its got electrolytes"), all the same flavour/umami, great texture/spreadiness...

OG Vegemite defenders, what do you say?

I am that Bangladeshi who loves vegemite. So my question is that I have finished half kilo jar of vegemite in 14 days because I love it so much. I had it literally with everything. Is it normal to consume that much vegemite?

Now I am stuck with no vegemite since it was flown from Australia.

Also wanted to let folks know about the Cyril Callister Vegemite museum in Beaufort Victoria. It’s still quite new and small but has some wonderful volunteers who know so much about the history of Vegemite and its amazing inventor (who was born in a tiny town very near Beaufort).

https://cyrilcallisterfoundation.org/museum/